I wasn’t too happy with my first leche flan, so when my friend gave me another dozen duck eggs last week, I knew it was a sign to make another one.
I found my previous leche flan lacking in body (obviously, I’d have to use something richer than full cream milk) and too watery for my taste (a sign of overbaking). This time, I used condensed milk, and I omitted the water from the caramel that was used to line the bottom of the pan, opting instead to just melt the sugar straight over the stove top. Result? A flan as creamy as a caress with a texture that quivers with a whisper.